A Mediterranean Twist on Quesadillas with Salsa and Sour Cream

Did you know I like this little cheese called goat cheese? Probably not. I mean, it’s not like I *ever* post recipes about it or anything like that…

I know that most people (myself included) think of quesadillas as Mexican, but it’s nice to switch up the filling or accompaniments every once in a while to create something different. I was feeling Mediterranean food one night, and was originally going to make myself a grilled chicken salad, but that sounded boring. Then I was thinking a tahini yogurt dressing would be slightly less boring, but I didn’t have any pitas (and I love my carbs). I remembered I had these tortillas sitting in my freezer, and decided I would do a spin on quesadillas with salsa and sour cream.

The quesadillas are filled very simply with chicken breast and goat cheese. The salsa is a cucumber-tomato-olive-onion relish with a really simple-and-not-too-liquidy olive oil and balsamic dressing. You can cut the cucumbers and tomatoes into a smaller dice to make this more salsa-like, but I didn’t really have the patience that night. The sour cream is a tahini-yogurt sauce that I like on pretty much everything.

These are a bit sloppy to eat (and cutting the relish into a smaller dice would help), but they are delicious. The flavors are pretty simple but they play off each other well, and the relish and tahini sauce are so cool and refreshing. This is a great twist on your standard quesadilla, without being much more time consuming or difficult to make.

To make the tomato-cucumber relish, mix together the first 7 ingredients (through oil) and season to taste with salt and pepper. Set aside.

To make the yogurt-tahini sauce, mix together the yogurt, tahini, lemon juice and garlic. Season to taste with salt and pepper and set aside.

Heat a large nonstick or cast iron skillet over medium-high heat. Add a little olive oil to the skillet, or brush the tortillas lightly with oil. Divide the chicken and goat cheese between two tortillas. Place the remaining two tortillas on top, to form a quesadilla. Add the quesadillas to the pan, one at a time, cooking until golden brown on one side. Flip and cook until golden brown on the remaining side. Cut the quesadillas into wedges and serve with the tomato-cucumber relish and tahini-yogurt sauce.

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